Log frozen with browns, sabayon with rum
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
30 min
Cook
10 min
Total time
40 min
Ingredients
Ingredients
- 250 g 250 g Unsweetened brown purée
- 50 cl 50 cl Very cold liquid cream
- 8 8 Egg yellow
- 200 g 200 g Sugar powder
- 100 g 100 g Ice brown bristles
- 5 Five spoons. Rum soup
- 1 1 spoon. Cocoa powder soup
- Chocolate cups
- 75 g 75 g Sugar powder
- 4 4 Egg yellow
- 2 Two spoons. Soup Cream
- 5 cl 5 cl Rum
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Method
- 1
Boil (120 °C with sugar thermometer) 12, 5 cl water with sugar powder for 2 min. Whisk the egg yolks and add the boiling syrup until the mixture cools completely.
- 2
Drain the liquid cream. Spread the brown purée with 5 spoons. soup rum and mix it with egg preparation. Add the whipped cream and then the browns. Pour into a log mould, smooth and store 6 hours in the freezer.
- 3
Just before serving, prepare the sabayon. Beat 4 egg yolks with 75 g of sugar in a heat-resistant salad bowl until the mixture whitens. Place in a simmering water bath and continue to whisk, gradually incorporating cream and rum.
- 4
As soon as the sabayon is closed, remove the salad bowl from the water bath and whip it a little more.
- 5
Serve the demoulated log, decorated with chocolate chips and sprinkled with cocoa.
Nutrition
- calories
- 425 kcal
- fatContent
- 22 g
- fiberContent
- 2 g
- sugarContent
- 38 g
- sodiumContent
- 45 mg
- proteinContent
- 7 g
- cholesterolContent
- 285 mg
- carbohydrateContent
- 48 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 10 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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